Triple Layer Cheese Cake* * * * *
A decadent triple-layer cheesecake with chocolate and pecans, featuring creamy textures and rich flavors, perfect for special occasions or chocolate lovers.
Ingredients
- 8 1/2 oz. chocolate wafer cookies
- 3/4 c. sugar ⓘ
- 1/4 c. plus 1 Tbsp. butter or margarine ⓘ
- 2 (8 oz.) packages cream cheese ⓘ
- 3 eggs ⓘ
- 1 tsp. vanilla ⓘ
- 2 (1 oz.) squares semi-sweet chocolate ⓘ
- 1 1/3 c. sour cream ⓘ
- 1/2 c. firmly packed dark brown sugar ⓘ
- 1 Tbsp. flour ⓘ
- 1/4 c. pecans ⓘ
- 5 oz. cream cheese
- 1/4 tsp. almond extract ⓘ
- chocolate glaze ⓘ
Instructions
- Combine cookie crumbs, 1/4 cup sugar, and melted butter; blend well. Press into bottom and 2 inches up sides of a 9-inch spring-form pan. Set aside.
- Beat 1 package cream cheese and 1/4 cup sugar at medium speed until fluffy.
- Add 1 egg and 1/4 teaspoon vanilla; beat well.
- Stir in melted chocolate and 1/3 cup sour cream.
- Spoon over chocolate crust.
- Beat remaining cream cheese, brown sugar, and flour until fluffy.
- Add 1 egg and 1/2 teaspoon vanilla; beat well.
- Stir in chopped pecans. Spoon over chocolate layer.
- Beat 5 ounces cream cheese and remaining 1/4 cup sugar until fluffy.
- Add remaining egg; beat well.
- Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract.
- Gently spoon over pecan layer.
- Bake at 325°F for 1 hour.
- Turn off oven and leave cheesecake in oven for 30 minutes.
- Open oven door and leave cheesecake in oven another 30 minutes.
- Cool completely.
- Cover and chill at least 8 hours.
- Remove from pan and spread warm chocolate glaze over cheesecake.
- Garnish with curled chocolate and chocolate leaves if desired.
Nutrition & Diet Analysis (per serving)
1232
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).